Cream Cheese Fruit Dip (No Marshmallow Fluff!)

Made with 4 simple ingredients and zero marshmallow fluff, this sweet & creamy fruit dip is an absolute dream of a dessert.

Prep: 15

Cook: 0

Total: 15

Yield:12 servings

Place 1 8-ounce block full-fat cream cheese in large mixing bowl. Using hand mixer fitted with beater attachments, beat cream cheese on high speed 30 seconds or until whipped. Set bowl aside.
Add ⅔ cup powdered sugar, 1 cup heavy whipping cream and 1 teaspoon pure vanilla extract to medium mixing bowl. Using hand mixer fitted with whisk attachment, whisk ingredients together on low speed 30 seconds to incorporate powdered sugar into whipping cream.
After 30 seconds, increase mixer speed to medium-high. Whisk mixture on medium-high 4 to 6 minutes or until stiff peaks form.
Once mixture forms stiff peaks, gently transfer whipped cream to large bowl with whipped cream cheese. Use silicone spatula to gently fold whipped cream into cream cheese, stopping when whipped cream is just incorporated. Be careful not to over-mix or whipped cream will lose volume.
Transfer cream cheese fruit dip to serving dish and serve immediately with fruits of choice. Alternately, cover mixing bowl with lid or plastic wrap and refrigerate until ready to serve, then transfer dip to serving dish and serve chilled with fruits of choice.

Cream Cheese: Let the cream cheese sit out at room temperature at least 30 minutes until it's completely softened.
Heavy Whipping Cream: Very cold heavy cream will whip up faster and more smoothly than cool heavy cream. If you put it in the freezer to chill, don't leave it in too long. You don't want it icy.
Make it Keto/Added-Sugar Free: Replace the powdered sugar with your favorite powdered sugar-substitute. Make sure to adjust the amount as needed based on the sweetener.
Storage: Refrigerate the dip in an airtight container up to 5 days.